• Ingredients: 17
  • Serves: 1
  • Prep: 20 min
  • Bake: 3 hrs

Lime-yogurt sherbet with special equipment: an ice-cream maker. To make this lime-yogurt sherbet for 1 persons you will need 20 min for preaparation and 3 hrs for baking.


  • Special equipment: an ice-cream maker

For meringues

For passion-fruit fool

  • Special equipment: a large pastry bag fitted with a 1/4-inch plain tip and parchment paper

For kirsch cream

  • Special equipment: a 1- to 1 1/2-inch round cookie cutter

Assembly and serving

  • Transfer sheets are available at some cake- and candy-supply stores or by mail from Beryl’s Cake Decorating; call 800-488-2749.

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Whisk together cornstarch and 1 cup sugar in a 1 1/2- to 2-quart heavy saucepan, then slowly whisk in milk.

    For this step you will need

  2. Step 2 Whisk together yolk and remaining 1/4 cup sugar in a bowl and add hot milk in a slow stream, whisking constantly.

    For this step you will need

  3. Step 3 Transfer to saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thicker and a thermometer registers 170°F.
  4. Step 4 (Do not let boil.) Pour custard into a clean bowl. Whisk in zest, juice, and yogurt. Chill until cold.

Nutrition information

Calories 398 Carbohydrates 77 g (26%)
Fat 8 g (12%) Protein 8 g (16%)
Saturated Fat 5 g (23%) Sodium 99 mg (4%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 2 g Cholesterol 71 mg (24%)